Monday, 12 October 2015

Slow Braised Lamb with Baked Potatoes

Slow Braised Lamb with Baked Potatoes

It has been such a long time that I got to cook something new. I have been very busy lately. travelling to Bangalore for work, then two consecutive weekends were busy in doing road trip to Dehradun and Lansdowne for some unwinding. The last dish I did was Fish in Lemon Butter Sauce. But now I am back! And with something amazingly continental or say perfectly simple, easy and yet delicious! 

I had been itching to try this for a long long time but wasn't getting time. And since it is not an Indian dish, It as hard to cook with my mom at home, so cooked it when it was only me, wife and kids at home. Off course, we had the chilled beer and white wine. Perfect Sunday afternoon lunch with family!

Here it is, Slow Braised Lamb with baked potatoes. I actually used mutton because it is very hard to find Lamb. It is the magic of slowly cooking the lamb which makes it all so amazing. The meat gets so tender, the herbs and spices, all the ingredients combine to end up with a mouthful of magic. Add that with the aromatic baked potatoes and you have a perfect lazy lunch.

Slow Braised Lamb with Baked Potatoes
Slow Braised Lamb with Baked Potatoes

Slow Braised Lamb with Baked Potatoes
Slow Braised Lamb with Baked Potatoes
It is a very simple and easy recipe, though as with all mutton dishes it takes time but then while it is simmering on that low heat, cool down yourself with chilled beer and lovely talks with your partner. Sounds good? See, perfect utilization of time! 

Let me tell u the recipe and now now make it any slower. 

  1. 750 grams lamb
  2. Dried Parsley
  3. Dried Rosemary
  4. Freshly grounded black pepper.
  5. Salt as per taste
  6. 3 medium sized potatoes
  7. Dried mixed herbs
  8. Olive oil
  9. Bay Leaves 2-4
  10. White wine 2 cups.


For Lamb/Mutton:
  1. Heat oil in the pan.
  2. Add mutton, bay leaves, salt, pepper, dried parsley and rosemary and cook on high heat.
  3. Cook till mutton gets the nice golden brown color. Remember, no color, no flavor.
  4. Add, white wine and let it simmer.
  5. Once alcohol has evaporated, add boiling water and cover. Water should just about cover the meat in the pan.
  6. Cook it for around 1 hour on low flame. Or till the time meat is super tender. Meat should come off the bone easily.
  7. Do check for seasoning.
  8. Once cooked you will have really thick sauce or gravy with really tender meat. 
For Baked Potatoes:
  1. Peel and cut potatoes in bite sized pieces.
  2. Par boil them. Now why par boil and why boil at all? I like my baked potatoes crispy on outside but fluffy inside. When you boil potatoes, they get really nice and fluffy. 
  3. Now put them in a baking tray. Add little oil, salt, dried mixed herbs, rosemary and parsley.
  4. Mix well. Do check seasoning by taking a bite. Potatoes need more salt than anything else.
  5. Bake in a preheated oven on 220 degrees C for 15 minutes. Do it on high rack.
  6. Then use the grill option and grill them for 10 minutes to get that brown color. It will make them crispy too.

Serve both of them together as you see in the pic. I must tell you, it was one of the most amazing dishes that I have made. And it will be the one I will try again and again!

I hope you enjoyed this recipe.

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